Fun, festive and just in time for Christmas!
Ingredients Needed:
- Vanilla cake mix
- Eggs
- Water
- Oil
- Plain Greek yogurt
- Red and Green gel food coloring
- Powdered sugar
- Whipping cream
Vanilla Cake Mix: Any brand or vanilla/butter/white variety will work. Just be sure to stick with a “standard” size box of cake mix. Anywhere from 15-18 oz is fine.
Plain Greek Yogurt: If desired, it can be replaced with sour cream.
Oil: Use a neutral tasting oil. Canola, sunflower or vegetable oil will all work.
How to Make:
- Preheat your oven and line TWO 15 x 10 flat rimmed baking sheets with parchment paper.
- Make batter. Then, divided batter into two separate bowls. Tint one bowl with green food coloring, the other with red.
- With a piping bag, pipe the batter diagonally on top your prepared pan. Alternating between the two colors. Repeat with the second pan.
- Tip: If you do not have a piping bag, a large plastic freezer/food storage bag can be used. Add the batter into the storage bag and cut a small hole in one corner of the bag.
- Bake.
- Remove from oven and let the cakes cool for just 5 minutes.
- Sprinkle the top of your cake with powdered sugar, then, cover with a clean cloth.
- Place a second, larger flat rimmed baking sheet on top of the towel and carefully flip the cake over. This will remove the cake from the pan.
- Remove the parchment paper. Then, roll the warm cake into the dishtowel ( from the 10 inch side). Repeat with second pan.
- Let it cool completely.
- Make whipped cream filling.
- Once the cakes are cooled, carefully, unroll and spread with the whipped cream filling.
- Roll the cake back up tightly and refrigerate for an hour before serving.
Note:
- Yes, this batter will make two roll cakes, if the batter is baked in 15 x 10 flat rimmed baking sheets. If you use a larger pan, you may get just one cake and may have to adjust your baking time.
More Christmas Treats:
Yield: Serves: 6-8
Christmas Roll Cake
Fun, festive and just in time for Christmas!
Prep Time
2 hours
Cook Time
10 minutes
Total Time
2 hours 10 minutes
Ingredients
FOR CAKE:
- 1 box- vanilla or white cake mix
- 6 eggs
- 1/4 cup water
- 1/4 cup canola oil
- 1/4 cup plain Greek yogurt ( or sour cream)
- red food gel coloring
- green food gel coloring
- powdered sugar, for rolling cake
FOR FILLING:
- 1 1/4 cup whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla
Instructions
FOR CAKE:
- Preheat oven to 350 degrees. Line a 15 x 10 flat rimmed baking sheet with parchment paper.
- In a mixing bowl, beat eggs until thick and doubled in volume. Approx 5 minutes.
- Then, add in cake mix, oil, yogurt, water. Beat on low for 30 seconds, then, on high for 1 minute.
- Divide batter into two separate bowls. Add red food coloring to one bowl, green to the second. Mix until batter is fully colored to desired level of color.
- Using a piping bag, pipe batter diagonally on to prepared pan, alternately colors to create a pattern. If you do not have a piping bag, a large plastic freezer/food storage bag be used. Add the batter into the storage bag and cut a small hole in one corner of the bag.
- Bake for 8-10 minutes or until cake springs back when touched. Let cake cool just for 5 minutes. You still want it to be warm, but, don’t burn yourself.
- Dust the top of your cake with powdered sugar and then, cover with a clean, dry dish towel.Place a second baking sheet on top of dish towel. Then, flip cake over. This will remove the cake from the pan.
- Take off parchment paper and dust cake with powdered sugar.
- Roll cake (from 10 inch side) into towel.Let cake cool for 30 minutes to an hour before adding filling.
FOR FILLING:
- In a mixing bowl, beat whipping cream, powdered sugar and vanilla until soft peaks form.
- Carefully, unroll cake from the towel. Spread frosting. Then, re-roll tightly.
- Refrigerate cake for 1 hour before serving.
Notes
- This recipe is enough batter for two (2) roll cakes. Each cake serves 6-8.
- Prep time includes fridge time.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 513Total Fat: 35gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 251mgSodium: 159mgCarbohydrates: 40gFiber: 0gSugar: 35gProtein: 10g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate